I'm all about short cuts when it comes to making a week day dinner after a long day at work. I want to make something quick and easy, but also need it to be somewhat healthy.

Wild Garden was nice enough to send me a box of their delicious Taste of the Mediterranean line including three Quick Marinades and Heat & Serve Pilafs. Experimenting with new flavor profiles can be a little scary, but I think it's fun to create a familiar recipe with a whole new world of bold, delicious flavors, especially when it's this easy.

The first thing I did when I received this great package was check the ingredients. Everything is vegetarian which makes it easy to create my favorite dishes with a Mediterranean twist.

I was inspired by the Persian marinade, specifically because the package suggested to use it with vegetables. 

I started by preheating the oven to 350 degrees. I chopped up a zucchini, half of a small eggplant and a red bell pepper. 

I put all of the veggies into a bowl and squeezed in about half of a pouch of the Persian quick marinade. 

These marinades are great because everything you need to create a dish with delicious Mediterranean flavors is already in the pouch. There is no need to mince stinky garlic or purchase expensive spices that you'll only use once. 

I stirred the veggies until they were coated in the marinade. Another great thing about these marinades is that they don't need to sit and actually marinade with the veggies. Once the veggies are coated, they are ready to roast!

Put the veggies on a baking sheet and bake at 350 degrees for about 10-15 minutes. We'll cook them again once they're in the pie crust so no need to roast them too much.

Now, if you have time to make homemade pie dough, then good for you. But since I have a full time job, a small kitchen and zero patience, I decided to purchase the dough from Whole Foods. Something to note: many pre-made pie doughs are made with animal shortening, so if you are vegetarian, make sure you read the ingredients before purchasing!

Also before rolling the dough from the package, make sure to let it thaw to room temperature. This is something I did not do because I am super impatient, but it is also a good time to pop open a bottle of wine while you wait. 

P.S. This wine is really good. I highly recommend it!

Once the veggies are done roasting, remove them from the oven and sneak a quick taste. The flavors are tasty and warm.

Place a few scoops of veggies into the center of your pie dough, leaving about an inch or so of dough around the outside. I sprayed the baking sheet with a bit of non-stick spray, by the way.

Next, fold over the edges of the dough onto the top of the vegetable pile. Obviously, it does not have to be perfect. You can fold and pinch any way you want. That's what I love about galettes. They are meant to be rustic. And rustic is a nice way of saying imperfect. 

Next, raise the temperature on the oven to 400 degrees and bake the galette for about 15 minutes.

If you have some vegetables left over, that's great! You can eat them for lunch the next day, They would be perfect over any of the Wild Garden heat and serve pilafs like this couscous. 

Watch the galette closely and as soon as the crust starts to turn golden brown, remove it from the oven and brush it with a little bit of olive oil. The crust will drink it in and create a fantastic buttery flavor. 

I don't really believe in eating anything without cheese, so I also added some crumbled feta cheese.

Place the galette back into the oven for about 5 more minutes.

The crust will become flaky and brown, that's when you know it's ready.

Remove the galette from the oven and serve immediately.  

The flavor of the roasted vegetables was so yummy and the feta cheese added a delicious salty bite.

It's fun to make the recipes you love with a Mediterranean flavor twist and Wild Garden products make it really easy!